Vegan Buffalo Cauliflower
Crispy, saucy, and genuinely crave-worthy, this plant-based take on a bar-food classic delivers everything you want from buffalo wings — the heat, the tang, the sticky caramelized coating — without a single animal product in sight. A simple spiced batter of flour, water, and smoky seasonings clings to each cauliflower floret, setting up in the oven to create that satisfying bite before the real magic happens. The buffalo sauce comes together in minutes on the stovetop, with vegan butter melting into hot sauce and a splash of apple cider vinegar for that glossy, punchy finish. Roasting the florets twice — once to set the batter, once to caramelize the sauce — is the move that takes this from good to genuinely impressive. Serve it up with celery sticks and a drizzle of vegan ranch and it's practically a full spread. This one feeds four and is the kind of dish that disappears fast, whether you're cooking for a crowd or just yourself on a weeknight.
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 large head cauliflower (about 2 lbs), cut into 1 ½-inch florets
- ¾ cup all-purpose flour
- ¾ cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
For the buffalo sauce
- ⅔ cup hot sauce (such as frank's redhot)
- 3 tbsp vegan butter
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
For serving
- celery sticks, for serving (optional)
- vegan ranch or blue cheese dressing, for serving (optional)
Can be omittedblue cheese dressing
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a large baking sheet with a wire rack and lightly spray or brush the rack with oil.
- 2
In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until a smooth, thick batter forms — it should coat the back of a spoon without dripping off immediately.
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